Categorized | All Recipes, Sweet

Banana Bread Cakes

Posted on 24 September 2009 by Mădălina

When I left for my trip a few weeks ago; I forgot to do a little bit of critical house keeping. I forgot to throw away any left over milk, and get rid of left over fruits and veggies– which all went bad before I got back. All except the bananas, which for this recipe, it is critical that they are over ripe.

Over ripe refers to the condition in which the food is past its peak prime, but before it is rotting (a definition I used to have trouble with in the past). You can make this recipe a variety of ways; and I recommend adding your favorite toppings, such as raisins, cranberries, anything– go nuts (mind the pun). Feel free to make mini cakes or an entire loaf – just adjust the baking time accordingly.

Banana Bread
[makes 12 mini-cakes; or one loaf]
- 2 cups – all-purpose flour
- 1 tsp – baking soda ( a suitable substitute for baking soda is baking powder; you usually need to triple the amount of what the asking quantity of baking soda is; so in this case, substitute 3 tsp baking powder)
- 1/4 tsp salt
- 1/2 cup butter – room temperature
- 1/2 cup brown sugar – some recipes call for more, but I find that it gets to sweet, over-ripe bananas are already super sweet
- 2 eggs
- 3-4 large, over ripe bananas; mashed
- 1/2 cup chocolate chips (optional)
- 1/2 cup walnuts (optional)

1. Pre-heat oven to 350′C. Lightly grease a muffin pan, or line with cupcake liners.

2. In a large bowl, cream butter and sugar. Add eggs, and mashed bananas, mix until well blended. In a separate bowl, sift all-purpose flour, salt, and baking soda, and combine into banana mixture. Stir until the ingredients are moist; but be careful not to over stir.

3. Pour batter into pan, and bake for 45-60 minutes, until golden brown, and a toothpick inserted into the center comes out clean.

11 Comments For This Post

  1. Holly Says:

    You're killing me. I almost licked the computer screen! Saving this recipe!

  2. Genevieve Says:

    From one blog writer to another, your blog is fantastic! I only briefed your photos, but your food looks amazing! Thanks for checking out my blog. I'm definitely bookmarking yours.

  3. Mrs Barker Says:

    I wish I could have one of those for breakfast this morning! I'll definitely be making them this afternoon so I can have one tomorrow morning with my coffee :)

  4. Lisa Says:

    These look great – I'd have to leave out the walnuts though. Now I'm hungry again :D

  5. illnana Says:

    i actually laughed at *go nuts* wow lol

  6. roro Says:

    now that it is TALENT–to make something out of almost nothing!it really shows you passion for baking!you must follow your dream!I wish you all the best in your future endeavors!

  7. Michelle Says:

    wow!! how awesome is your blog!!

    i love the recipes (i'll saving many of them!) and the pictures you provide. i'll definitely be back for more :)

  8. Anonymous Says:

    awesome pictures

  9. dotbar Says:

    MMMMMM!!! I can only enjoy those kind of treats visually for now..can't afford the calories just yet. someday…someday.. :)

  10. Tia Says:

    i love the little toppings on these! where did u get those cupcake cups?

  11. mădălina Says:

    Holly– Licking the screen, although less satisfying has a lot less calories:)

    Genevieve– Thanks for returning the favour.. yours is already in my bookmark tab

    Mrs Barker– mMmm.. you gave me a good idea to try mocha banana cupcakes… what do you think?

    Lisa– extra chocolate chips should do the trick!

    illnana– It was a weak attempt at a pun, im glad someeone got it:)

    roro– thanks for the kind words. i alwaysssss like an ego boost

    Michelle– aweesomee.I'm thinking of adding a 'print version' of these recipes soon.

    dotbar– I hear ya.. it was painful giving these away instead of eating em.

    tia– the cups were bought at a craft store. they are nifty little guys because they are lined with parchment-like paper–so no sticking. I would try to pick them up at a dollar store, or craft supply store.

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